I have heard of the Qiantang Tidal Bore, which is the biggest in the World. The largest in Europe is that on the River Severn in South West England, which is highest near the equinoxes - a website details times and height predictions. I attach some pictures from a few years ago taken near a pub, conveniently located near a good viewing site. The bore is particularly popular with surfers, and I believe the world record for longest wave ride was recorded there.
Fresh cooked food doesn't often cause problems but you're right to be cautious, India has an impressive rage of bugs. I recall seeing 2 young neurotics scraping black specks off toast (what about the knife, the plate etc) - they'd eaten toast and Lomotil for 3 weeks (not advised). My own strategy was to chomp up 2 cloves of garlic and wash them down with yoghurt. Lyall Watson, writer, had a parasitologist friend supply him with a beef tapeworm (easily dispensed with); he then ate and drank...
I imagine that with all the places you've been and eaten at, you likely have the antimicrobial resistance of penicillin. But those of us who get out less often do need to be careful. Nothing can spoil a vacation quite as much as a case of vomiting or diarrhea. A few minutes of gustatory pleasure don't make up for hours or days of GI distress. I wouldn't recommend the tapeworm therapy, even if it works. Has nasty potential side effects.
Actually K, neither would I, but as the author of 'Supernature' it was kinda in his brief ! His friend advised the beef tapeworm because they're easier to evict than pork ones (!) - he had to eat ~50% extra to placate the sucker (sic) BTW resistances don't really last that long but you're right, I very rarely got, or get ill.
I'm not a big fan of macarons (sorry, world!) but among them my favorites are coffee and Fruits Rouges. I noticed recently that there is a caramel with sea salt one now available...will report on that in July.
Clafoutis (I lost an s in typing) is a French dessert that is essentially a tart with fruit (the most traditional is cherries) in a flan-like custard. Usually you bake part of the custard a bit, add the fruit and more custard. I always thought it was from Normandy, because I first encountered it there, and then in a Norman restaurant in Paris, but it turns out the food historians say it comes from Limousin, and the name is from the Occitan "clafotis" which means "filled." So what probably...
To be honest, Varsity ain't what it was when I was in college...there's better places around. Some good stuff on Marietta St. near the convention center, and lots of good places in Decatur area (we're near there). That's the kind of stuff I'm looking for to make up our road trip.
The best resource for good "american food" while on the road that I know of is www.roadfood.com . The website focus on quality non-chain restaurants, often mom and pop places, with good and often unique menu selections. Check it out. Not only can they help you in Colorado, they're useful throughout the USA. Just about the best tip to give someone traveling in the USA.
I took a look and it looks like just what I need. I can even use the info to plan our route. I had my mom look at it, too, and she said it reminds her of when she was a kid and my granddad had a book called Duncan Hines that had local places all over. I wonder if that's the same Duncan Hines as the cake mix?
What's gonnin' on Paul? No breakfast at Angelina? No muffaletta at Napoleon House? No pastry at Sucre? Appreciate you got to Cochon, but did you go next door to the butcher? And the best shrimp and grits in town is at Atchafalaya.
I think the important numbers would be how this compares to last year or the last five years. And while I agree most Americans don't take enough or long vacations ,I do think the travel industry in the US is doing better. The airlines have record profits and I know some states like Florida are showing record visitors the last few years including domestic travelers. I haven't seen the summer numbers yet, but as of June Florida's on pace for another record year. ...
When I bought this computer it had 16 Million colours. Who would use that many ? Well congratulations DrF !! I think you just did. An extravaganza of colour and diversity. Even the photos are fattening !! You've excelled yourself again DrF. You certainly have an eye for the finer things in life !!
Thank you for your kind words, Garry! Besides the good food and their freshness, I love markets for all their colors and smells, and for the hustle and bustle of the crowd. It's the stuff good travels are made of!
I've travelled to Brisbane Australia looking for clues to my fathers war record. It was a hot summers day when I found Roe Street Barracks - still in use ! I was convinced it would have gone years ago to a development. I stood in the entrance and I felt a shiver run down my back. A feeling I've heard described as "someone walking on your grave"
My wife sometimes believes that my main photo subjects are bread, fruit and veg, and birds perched on statues, so it's nice to know someone else appreciates how beautiful bread is, and how easy it is to smell it and taste just by looking at a great picture like this!
I also love a fresh loaf of bread. When it's just right, it's easy to make a meal of just bread and butter. I have great sympathy for those who can't eat gluten. I'm not sure I'd find life worth living without fresh baked goods.
Walking the narrow streets of Valletta - past the small shops that sell freshly cooked food and cakes. The smell of Coffee from the Cafes and Restaurants. And the smell of new leather. Brings back all the memories of wonderful Malta.
It's a beautiful flower, Garry, and wish that they were blooming out there now. I'm looking at a foot of snow on the ground as I write this. Last year in Calgary was one of the longest and coldest winters on record. This winter is somewhat milder, but still with enough cold days. What does this mean when added to what you describe? I have no idea. My own view is that we've only been studying the planet's weather for about a century with some detail now. That, in the scope of the history of...
Climate change "experts" are saying that: "Antarctica’s massive stores of ice are likely to melt as the planet warms and contribute ever greater amounts of water to the world’s oceans." But the facts are: "The winter ice around the southern continent has been growing relatively constantly since records began in 1979. The US National Snow and Ice Data Centre, which monitors sea ice using satellite data, say that the year’s maximum was 1.54m sq km (595,000 sq miles) above the 1981-2010...
That was an amazing tour of gastronomic delights Paul. It takes some courage to indulge in something we don't recognise. But on a tour designed for tourists you know you'll be safe. So now you've acquired a taste for fish lets hope you continue indulging. You must have tried the Baklava ? Makes searching out a Turkish bakery worthwhile. And all that variety in winter too. My friends are in Turkey today and they're still waiting for spring to arrive !
Of course we tried the baklava...several places, several flavors and more... Which gives me a moment to mention something I forgot in the blog...chicken-breast pudding, or tavuk göğsü. On Wednesday, Katerina mentioned it, and joked that people make faces when they hear about it. Didn't sound so odd to me. On Friday, Senem brought one to the table so we could try it...and it basically was a protein-enriched blanc mange. The chicken is boiled and separated into fine fibers and mixed with milk,...
Can't help wondering at the similarity of the name, allowing for common letter/phoneme substitutes, to La Bouqueria Market in Barcelona. There's not a lot of agreement on where that name came from, by the way, but the best-sounding bet is that it comes from Catalan 'boc' for goat.
When you block a person, they can no longer invite you to a private message or post to your profile wall. Replies and comments they make will be collapsed/hidden by default. Finally, you'll never receive email notifications about content they create or likes they designate for your content.
Note: if you proceed, you will no longer be following .